The Hospitality Business Toolkit : Assignment Solution
Added on 2020-12-10
18 Pages4742 Words86 Views
FinanceLeadership ManagementProfessional DevelopmentDesign and Creativity
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The Hospitality BusinessToolkit
Table of ContentsINTRODUCTION...........................................................................................................................1ACTIVITY-1...................................................................................................................................1Ledge account.............................................................................................................................1Trial balance................................................................................................................................4ACTIVITY-2...................................................................................................................................4Presenting 2 KPI for restaurants.................................................................................................4ACTIVITY-3...................................................................................................................................5Describing different stages of the HR Life Cycle.......................................................................5Presenting importance of these HR Life Cycle stages for Talent Management.........................7ACTIVITY-4...................................................................................................................................8Resolve the negative behaviours of the waiting staff and Overcome issues of staff retention...8ACTIVITY-5...................................................................................................................................9Specific legislation that Carnival UK has to comply with..........................................................9How company, employment and contract law has a potential impact on business decision-making ........................................................................................................................................9ACTIVITY-6.................................................................................................................................10Describing impacts of regulations, legislation and ethical principles on decision-making forCarnival UK..............................................................................................................................10ACTIVITY-7.................................................................................................................................11How different functional roles within the hospitality sector interrelate...................................12ACTIVITY-8.................................................................................................................................13Different methods of communication, co-ordination and monitoring in the Food & BeverageDepartment................................................................................................................................14Describing how these can be used to strengthen the value chain.............................................14CONCLUSION..............................................................................................................................15REFERENCES..............................................................................................................................16
INTRODUCTIONHospitality industry is a broad category that provide different services to people whichincludes lodging, food and drink services, event planning, theme parks and cruise line etc. Thereport is also based upon case study of Carnival Corporation & PLC which is world's largestleisure travel company and offer different variety of services to their customers. The presentstudy will produce a ledger and trial balance of give information and then provide two KPI.Further, describe different stages of HR life cycle and present ways to resolve negativebehaviours of waiting staff. Moreover, study will reflect the potential impact of regulations,legislation and some ethical principles for Carnival UK and then present different methods ofcommunication, co-ordination and monitoring in food and beverages department. ACTIVITY-1Ledge accountJournal EntriesDate Particular Debit (£)Credit (£)1st feb purchase A/c Dr 5001To Kate's Kitchen 50011st feb purchase A/c Dr 29552To harry 295523rd feb beverages A/c Dr 11203To sales A/C112033rd feb Food A/c Dr 1824To sales A/c 18246th feb Kate 's Kitchen A/c Dr 5001To bank500110th feb beverages A/c Dr 8966To sales A/c 896610th feb Food A/c Dr 1687To sales A/c 168714th feb meganne A/c 2008To sales A/c 20081
14th feb bank 2008To meganne 200817th feb beverages A/c Dr 11710To sales A/c 1171017th feb Food A/c Dr 1611To sales A/c 161117th feb Harry A/C DR 29552To cash A/c 2955222nd feb purchase A/c Dr 7013To Kate's Kitchen 701324th feb beverages A/c Dr 10614To sales A/c 1061424th feb Food A/c Dr 1715To sales A/c 1715Purchase AccountDate Particular Amount Date Particular Amount1st feb To kate's kitchen 5001by balance c/d 41566To harry 29552To kate 7013Sales AccountDate Particular Amount Date Particular AmountTo balance c/d 51338By beverages 11203by food 1824By beverages 8966by food 1687By private room and catering 2008By beverages 11710By food 1611By beverages 10614By food 171551338Beverages Account2
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